Rice-Stuffed Cornish Hens

• 1/3 cup uncooked long grain rice
• 2 tablespoons finely chopped onion
• 2 tablespoons slivered almonds
• 3 tablespoons butter, divided
• 3/4 cup water
• 1 teaspoon chicken bouillon granules
• 1 teaspoon lemon juice
• 1/2 teaspoon salt, divided
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 2 Cornish game hens (20 to 24 ounces each)
• 1/8 teaspoon pepper

1. In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms.
2. Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens.
3. Cover and bake at 400u0b0 for 25-35 minutes longer or until juices run clear and a thermometer reads 180u0b0 for hens and 165u0b0 for stuffing.

long grain rice, onion, almonds, butter, water, chicken bouillon granules, lemon juice, salt, mushroom stems, cornish game hens, pepper

Taken from www.tasteofhome.com/recipes/rice-stuffed-cornish-hens/ (may not work)